Black Pepper Beef and Broccoli

About This Recipe

Tender shaved steak cooked in an umami black pepper sauce with pan roasted broccoli served over jasmine rice.

Ingredients

• 12 oz Broccoli Florets (cut into bite-size pieces)
• 1 Tablespoon Olive Oil
• 2 bags (10 oz each) Frozen Steamed Jasmine Rice (or 4 cups cooked rice)
• Green Onion and Toasted Sesame Seeds (for serving)
• 1 pound Beef Shaved Steak
• 2 Tablespoons Coconut Aminos (or low sodium soy sauce)
• 2 Tablespoons Balsamic Vinegar (or Chinese black vinegar)
• 2 Tablespoons Maple Syrup
• 2 Tablespoons White Miso Paste
• 1 teaspoon Toasted Sesame Oil
• 1 teaspoon Black Pepper
• 4 Frozen Crushed Garlic Cubes (or 4 cloves fresh garlic)
• 2 Frozen Crushed Ginger Cubes (or 2 teaspoons minced ginger)

Instructions

1. Prepare the beef. Mix the sauce ingredients together before adding the beef. (I like to use kitchen scissors or a knife to make sure the beef is cut into bite-size pieces.) Stir together, cover, and set aside.
2. Cook the broccoli. Heat the olive oil in a pan over medium-high heat. Once hot, add the broccoli and stir to coat in the oil. Cook for 4-5 minutes, stirring occasionally, until the broccoli looks charred in spots and is tender crisp. Transfer to a bowl and set aside.
3. Cook the beef. Add the beef to the pan and spread out in an even layer. Cook for 4-5 minutes, mostly untouched, until no liquid remains and the beef begins to brown and caramelize on the bottom. Stir the beef around and make sure it’s fully cooked before turning off the heat and adding the broccoli back to the pan.
4. Serve. Toss the cooked beef and broccoli together before serving over rice and garnishing with sliced green onion, toasted sesame seeds, and your choice of sauce, if desired.